Red Curry Peanut Noodles

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3/4 pound whole-wheat spaghetti

1/2 cup smooth peanut butter

1 1/2 tablespoons fresh lime juice

1 tablespoon red curry paste

1/3 cup chicken stock or low-sodium broth

1/4 cup plus 2 tablespoons packed cilantro leaves

Kosher salt

1 cup mung bean sprouts (2 1/2 ounces)

2 scallions, white and green parts quartered and thinly sliced lengthwise

1 carrot, coarsely grated

1/3 cup salted, roasted peanuts, coarsely chopped

Lime wedges, for serving

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